Phenomena involved in the ‘texturization’ of vegetable proteins and various technological processes used

Abstract

Various fundamental aspects of vegetable protein texturization are discussed with particular reference to thermal coagulation, denaturation, and orientation phenomena. Some nine different classes or types of processes, which are used for texturization, are briefly described and discussed with detailed emphasis on the underlying fundamental mechanisms or phenomena involved. The texturization of mixtures containing both plant and animal protein is briefly discussed. Lastly, prospects for vegetable protein texturization in the future are considered.